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Method

Tip the flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands. Add the butter, then rub it into the mixture until it has disappeared.

Stir in the blueberries and pecans, add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball. Lightly flour the work surface, then roll the dough into a fat sausage about 6cm across. Wrap in cling film, then chill in the fridge until solid.

To bake, heat oven to 180C/fan 160C/ gas 4. Unwrap the cookie log, thickly slice into discs, then arrange on baking sheets. Bake for 15 mins (or a few mins more if from frozen) until golden, leave on the trays to harden, then cool completely on a wire rack before tucking in.

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Comments, questions and tips

These were absolutely delicious, my daughter took them with her for an energy boost when hiking and loves them. Will be making again lots, as previous posts suggest it is easy to change ingredients to suit your tastes. I found half the sugar was fine, as I always reduce sugar in my baking. Try these, you won't regret it.

debandlola

11th Mar, 2014

5.05

These were delicious, and so easy to make. Great combination of blueberries and pecans. I'd forgotten how tasty pecans are. It was hard to tell when they were done because they still seemed a little pale after 15 mins, but once they were cool I realised any longer in the oven would have dried them out. I will definitely be making them again.

cdacn1

29th Sep, 2013

Just taken these out of the oven and they look great. Can't wait to have one with coffee. Very easy and like the fact the dough can be frozen. Like the idea of portion control from jellaway21 :-)

Flowergirl21

11th Feb, 2013

5.05

These are yummy, hot or cold!
I used half blueberries and half glace cherries.
I read the other reviews where it was mentioned that the dough is difficult to cut when frozen, so I sliced it before putting it in the freezer. Now I can take them out one at a time as required (it helps with portion control!)
Will definitely make some more.

hrgoddess

2nd Dec, 2012

I replaced half the butter with apple sauce and they were still really tasty. They didn't however look as attractive as the ones in the picture. Still, it's the taste that counts.

twoboots

7th Nov, 2012

Wonderful. Just had a warm one. I used jumbo rolled oats, walnuts and I added vanilla to the egg. I used 50g less sugar and a pinch of salt- they tasted sweet enough for me. 15 minutes at 175 and they were perfect.
I agree with a previous poster who said that its not really worth using blueberries as the flavour declines in the oven.

sascha

6th Feb, 2012

Found them rather hard and dry. Followed the receipe to the letter.

jbuckingham

6th Feb, 2012

Really great recipe, and so easy. I slice and freeze dough so easy to just grab hald a dozen cookies and bake (otherwise whole lot would get eaten!)

susannahgrammar

13th Jan, 2012

5.05

I'm not making these again - they were too good and I don't want to put on weight! I used dried cranberries and sultanas instead of the blueberries.

kenny8ba

23rd Sep, 2011

5.05

always get good comments when I make these, only amends I made were switching the blueberry and pecans for sultanas or raisins and add a little ginger... yummy

Pages

Novice question: I use jumbo porridge oats at home, am I right in thinking I'll need to grind them down a bit with a mortar and pestle? When making flapjacks I grind 50% to oatmeal and leave the rest of the oats whole. I don't want to buy regular porridge oats just for this recipe.

goodfoodteam

31st Jul, 2017

Thanks for your question. We just suggest using the oats as is. They'll still work really well.

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